Ingredients:
- 2 Shallots
- 1 Garlic Clove
- 250g Mushrooms
- 4 tbsp Crème frâiche
- 125ml Vegetable stock
- 2 tbsp Sunflower oil
- 1 pinch Salt
- Black pepper to taste
- 1 pinch sugar
- ½ bunch Parsley
Preparation:
Time: 30 Minutes
Yield: 2 Servings
- Peel and finely dice the shallots and garlic. Clean and quarter the mushrooms and wash and finely chop the parsley. Warm up the vegetable stock and add the Safinter saffron threads to soak.
- Heat the oil in a frying pan, then fry shallots and mushrooms and towards the end add and fry the garlic.
- Add the saffron vegetable stock and reduce on a medium heat.
- Stir in the parsley, add the crème fraîche and briefly bring to the boil.
- Season to taste with salt, pepper and sugar.
